ORANGE PAN VEGGIE CHIK’N

GARDEIN CHICK'N WITH ORANGE MARMALADE SAUCE AND BROCCOLI PLATED

ORANGE PAN VEGGIE CHICK’N

Gardein Crispy Chik’n Manadarin-style pan-fried till charred, cooked in an orange marmalade apple cider vinegar mustard sauce, then combined with broccoli cuts!

Serves 4

2 T. grape seed oil

10.5 oz. pkg. froz. Gardein Crispy Chick’n – Mandarin Style

salt and pepper

16 oz. pkg. froz. broccoli cuts

Sauce:

1/2 c. orange marmalade

1/4 c. prepared yellow mustard

1/4 c. apple cider vinegar

1/4 c. water

1 t. garlic powder

salt to taste

Combine all sauce ingredients in bowl. Stir with fork or whisk till smooth.


In large skillet, over medium heat, cook frozen chick’n medallions in one layer till tender and charred in spots on both sides, turning often.

Add sauce to skillet. Stir and cook about 3 minutes.

Add broccoli cuts. Stir, cover and cook till broccoli is tender.

Salt to taste, plate and serve.


Notes: If desired, thaw broccoli before adding to skillet to shorten cooking time, but it isn’t necessary. Or, steam broccoli separately before adding to skillet.

Save packet that comes with the chick’n or discard.

Once you add the sauce the chick’n is no longer crispy, but it’s not that crispy to begin with. It’s like the Chinese restaurants make it – batter it, fry it, sauce it.

It’s quick, easy and enjoyable – satisfying. No need for rice. It’s filling too.


GARDEIN MANDARIN CRISPY CHICK'N IN SKILLET

GARDEIN MANDARIN CHICK'N WITH ORANGE MARMALADE SAUCE IN SKILLET

GARDEIN CHICK'N IN ORANGE MARMALADE SAUCE WITH BROCCOLI IN SKILLET

GARDEIN MANDARIN ORANGE CRISPY CHICKEN



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